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Description

Simple and scrumptious pastries made effortless with frozen puff pastry!

Ingredients

1 package(17.3 Oz Package) Puff Pastry Sheets, Thawed

8 ounces, weightMascarpone, Softened At Room Temperature

2 TablespoonsHoney

¼ teaspoonsVanilla Extract

1-½ cupFresh Raspberries

Preparation

Preheat oven to 400°F and line a baking sheet with parchment paper.

Unfold pastry on a cutting board and use a 2 1/2-inch biscuit cutter to cut out 24 hearts or rounds. Place them 1 inch apart on the prepared baking sheet. Use a fork to prick each cookie in several places. Bake for about 15 minutes or until golden and puffed.

Remove pastries from oven and place on a wire rack to cool. Combine mascarpone, honey and vanilla in a small bowl.

Use a serrated knife to carefully cut the cooled pastries in half horizontally. Use an offset spatula to spread each half with about 1/2 teaspoon of filling. Arrange raspberries on 24 of the halves, then top the berries with the remaining halves, pressing gently to create a sandwich.

Chill pastries in the fridge for 1 hour before serving. Store filled pastries in the refrigerator up to 2 days.

Stephanie is a former newspaper reporter and self-taught baker who lives in the Twin Cities. As her blog title Girl Versus Dough suggests, Stephanie loves baking bread. And cookies. (And just about everything else.) She enjoys working with her hands, which is a great thing for all her friends and family who get the goodies that come out of her kitchen. Check out her TK recipe box! We’re sure you’ll see something you’ll want to make.

Whether it’s in the hospital caring for patients or in her kitchen whipping up meals, it’s evident that nourishing people is Terri's true calling. She's lived all over the United States, from east to west, and even in a few other countries. You should ask her about her experiences (like that time she ended up skiing into Robert Redford). But more importantly, you should try her recipes. Visit her blog That’s Some Good Cookin’ and you’ll know what we mean.